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Melon and Blueberry Fruit Salad

This refreshing combination of cantaloupe, piel de sapo and watermelon with fresh blueberries provides a colourful end to a meal.

Preparation time:
10 minutes plus 2 hours chilling time

Cooking time:
5 minutes

Total time:
2 hours 15 minutes

Serves:
6

Ingredients

2 tbsp Bottle Green Ginger and Lemongrass Cordial

2 tbsp caster sugar

1 piece Waitrose Stem Ginger, cut into fine matchsticks

2 whole star anise

200g blueberries

½ cantaloupe melon, seeded

½ piel de sapo melon, seeded

½ medium watermelon

4 large fresh mint leaves, roughly torn

Method

To make the syrup, place 150ml cold water, the sugar, stem ginger, cordial and star anise in a medium pan. Bring to the boil and simmer for 4 minutes until the sugar has dissolved. Remove from the heat, stir in the blueberries and cool completely.

Slice the piel de sapo and cantaloupe melons and remove the rind. Cut the watermelon flesh into bite-sized pieces.

Divide the melon between 6 individual plates. Pour the blueberries and syrup over the top and chill for at least 2 hours in the fridge. Sprinkle with the mint leaves just before serving.

Your recipe note

Cook's tips

Use up the remaining piel de sapo and cantaloupe melons by cutting into slices and serving with Parma ham as a starter or light snack. Watermelon cut into cubes makes a healthy snack. Alternatively, dice all 3 melons and mix into low fat yogurt for a tasty dessert.

Comments

Average user rating

5 stars

Glossary

Blueberries

Chill

Cube

Dice

Dissolve

Ginger

Ham

Matchsticks

Melon

Mint

Mix

Rind

Simmer

Slice

Star anise

Sugar

Yogurt

Average user rating

5
stars

Based on
1
rating.

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